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Triple Chocolate Cake
This easy chocolate cake is made in your slow cooker - no muss, no fuss!
- 18-1/2 oz. pkg. chocolate cake mix
- 8-oz. container sour cream
- 3.9-oz. pkg. instant chocolate pudding mix
- 12-oz. pkg. semi-sweet chocolate chips
- 4 eggs, beaten
- ¾ c. oil
- 1 c. water
- Garnish: vanilla ice cream
- Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours.
- Serve warm, garnished with scoops of ice cream.
Recipe Source: Gooseberry Patch 101 Slow-Cooker Recipes Cookbook
Lemon-Grilled Tiger Shrimp on Risotto
This is a truly tasty treat from Down Under. The addition of chicken stock and vermouth infuses the risotto with a creamy richness that perfectly complements the tang of chives and lemon, and the richness of the shrimp.
- 4 cups (1 L) chicken stock
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) butter
- 1 shallot, finely chopped
- 1 cup (250 mL) risotto rice (vialone, arborio or carnaroli)
- ¼ cup (60 mL) vermouth OR dry white wine
- 12 large shrimp in the shell, split down the centre
- Salt and freshly ground pepper
- ⅓ cup (80 mL) shredded basil leaves
- 2 tbsp (30 mL) chopped chives
- Zest and juice of 1 lemon
- Pour the stock into a saucepan and place over medium heat. Bring to a boil, then reduce to a simmer.
- In another saucepan, heat half the oil and butter. Add the shallot and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
- Add a ladleful of hot stock. Keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
- After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente.
- Preheat the broiler and place the shrimp on a baking sheet, shell side down. Season them with salt and pepper, then drizzle with the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
- Stir the herbs, lemon zest and juice into the rice. Season with salt and pepper, then divide the risotto between 4 plates and top with the cooked shrimp.
Tuna Pasta Salad
No summer get-together is complete without pasta salad and this one is a favorite among many.
- 2 cups pasta
- 1 cup mayo
- 2 TBSP mustard
- 3-4 TBSP onion, finely diced
- 1 tsp garlic
- ½ tsp garlic salt
- 1 tsp parsley
- ¼ tsp onion powder
- ¼ tsp seasoned salt
- shake pepper
- 1 cup peas, frozen
- 1 cup shredded cheddar
- ½ cup chopped dill pickles
- ½ cup hard boiled egg, diced (optional)
- 1 can (6 oz.) tuna, drained and flaked
- Boil noodles until al dente. Drain and rinse in cold water.
- Mix together the mayo, mustard, onion, garlic, garlic salt, parsley, onion powder, salt, and pepper. Stir until combined.
- Mix the noodles and sauce together, then add frozen peas, cheese, tuna and pickles. Stir and enjoy!
Slow Cooker Roast Beef Dinner
Roast beef dinner cooked in your slow cooker until you are ready to eat it! Perfect winter comfort food dish.
- 3-4 lbs. chuck roast (shoulder cut)
- 1½ c. red wine
- 7-8 large potatoes, peeled, cut in half, and washed
- 5-6 large carrots
- ¼ - ½ c. butter
- ⅓ c. flour
- 1 stick butter
- 1 tsp. garlic powder
- salt & pepper to taste
- ½ c. sour cream
- ¼ - ½ c. milk or half and half
- Season roast with salt, pepper, seasoning salt, and onion powder. Brown both sides in a hot pan with a few TBSP of oil.
- Cut up a large onion and put in bottom of the slow cooker. Place browned roast on top of onions.
- Deglaze pan with red wine. Simmer for 1 minute and pour over roast/onion in slow cooker.
- Place carrots around roast and potatoes on top of the carrots. Cover slow cooker and cook on low for 8-9 hours.
- Remove potatoes and mash with milk, butter, sour cream, salt, pepper, and garlic powder. Keep warm.
- Remove liquid from slow cooker and bring to a simmer in a pan. Thicken with roux and serve over roast and mashed potatoes.
Pork Chops with Caramelized Onion and Dijon Cream Sauce
Slow cooked pork chops pair nicely with a Dijon cream sauce for a tasty twist to your usual pork chop routine.
- 3-4 TBSP Vegetable oil
- 6-8 Center Cut Pork Chops
- 2-3 cups Onions, thinly sliced
- 1.5 TBSP Garlic, diced
- 1.5 tsp Dry Mustard
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Cayenne Pepper
- 3 TBSP Flour
- 2 TBSP Cider Vinegar
- ¾ Cup White Wine
- 2 TBSP Dijon Mustard
- ½ cup Heavy Cream
- Season trimmed center-cut chops well with salt, pepper, garlic salt, onion powder, and Lawry's Seasoning salt. Heat 2 TBSP of vegetable oil in a pan over medium-high heat. Brown chops well on both sides and remove to slow cooker.
- Thinly slice 2 large onions and place into pan with an additional 1 TBSP of oil. Add in 1.5 tsp of dry mustard, ½ tsp salt, ¼ tsp ground black pepper, and ¼ tsp cayenne pepper. Stir well and cook over medium-low heat until onions are cooked, caramelized, and developed in color.
- Add to skillet 1.5 TBSP of minced garlic. Cook 1 minute, stirring frequently. Add 3 TBSP of flour. Stir until well combined and cook 2 minutes. Add ¾ cup of white wine and 2 TBSP apple cider vinegar. Cook until thickened and pour over chops in slow cooker.
- Cook 6-7 hours on medium, or 4-5 hours on high. Check approximately 1 hour before end of cook time as total cooking time will depend on your particular model of slow cooker.
- When chops are fork tender remove from cooker. Add in 2 TBSP Dijon mustard and ½ cup heavy cream. Stir well and pour over chops on serving plate.
- Serve with garlic mashed potatoes or egg noodles.
Juicy Chicken Breasts With Panko Breading
Delicious, golden brown panko breaded chicken breasts are a perfect weeknight meal that is good enough for company, but easy enough for anyone.
- 3 Chicken breasts
- ¾ - 1 cup Cooking oil
- 1 cup, divided Flour
- ⅔ cup Panko unseasoned bread crumbs
- ½ tsp Salt
- ½ tsp Garlic powder
- ¼ tsp Seasoning salt, Lawry's
- ⅛ tsp Cayenne pepper
- ⅛ tsp Onion powder
- 1 large Egg, beaten
- 3 Tbsp Milk
- Pinch Salt & Pepper
- Place chicken breasts, one at a time, into a plastic bag. Flatten using a rolling pin or meat hammer until they are uniformly ½ - ¾ inch thick. Repeat until each breast is pounded out. Cut breasts into palm-sized pieces.
- Mix together ½ cup flour, panko, salt, garlic powder, seasoning salt, cayenne, and onion powder. Set aside. In separate bowl, mix egg and milk. In another bowl, place ½ cup flour with a few shakes of salt and pepper. Mix well.
- Using a fork, dunk each piece of chicken first in the flour, then into the egg wash, and finally coat with the panko mixture. Make sure in each step the breast is coated completely. Fry over medium to medium high heat in preheated oil until golden brown on both sides and inside is no longer pink, approximately 6-7 minutes depending on your stove.
- Remove from oil and let sit for 3-4 minutes on a wire rack before serving.